Coconut Ice Blocks

Coconut Iceblocks
A refreshing summer treat

The days are getting longer and warmer and I am starting to get the urge to dive into the ocean. Ice blocks are a nice way to cool down in summer, they are easy to make and have endless variations. This recipe covers a few of my favourite combos, if you want them to be less creamy substitute the coconut cream for coconut water.

Recipe Author:

Maddy Bellcroft

Ingredients

Raspberry & Mint
  • ½ cup coconut cream (I love Little Bare Food Company brand)
  • 2 tsp maple syrup
  • ¾ cup raspberries – fresh or frozen
  • 2 mint leaves, finely chopped
Mango & Lime
  • ½ cup coconut cream
  • 2 tsp maple syrup
  • ¾ cup mango – fresh or frozen
  • Zest of 1 lime and 1 tsp lime juice
Cranberry, Choc Coconut
  • ½ cup coconut cream
  • 2 tsp maple syrup
  • ¼ tsp vanilla essence
  • ¼ cup shredded coconut
  • ¼ cup dried cranberries, roughly chopped
  • 1 Tbsp cacao powder
View Method Coconut Ice Blocks

Method

Raspberry & Mint
  1. Blend together coconut cream, maple syrup and ½ a cup of the raspberries.
  2. Stir through remaining ¼ of raspberries and mint. Taste and add extra maple if desired.
  3. Pour into ice block moulds and put in the freezer overnight.
Mango & Lime
  1. Blend together coconut cream, maple syrup and ½ a cup of the mango.
  2. Dice remaining ¼ cup of mango and stir through mixture with lime zest and juice. Taste and add extra maple if desired.
  3. Pour into iceblock moulds and put in freezer overnight.
Cranberry, Choc Coconut
  1. Stir together coconut cream, maple, vanilla, shredded coconut, cranberries and cacao. Taste and add extra maple if desired.
  2. Pour into ice block moulds and put in freezer overnight.

Handy Tips

These also make great bite sized snacks if you pop them into ice cube moulds and place a toothpick into them to use as a stick.

View Ingredients Coconut Ice Blocks
View Method Coconut Ice Blocks
Sorry, no reviews yet. Be the first!